Sprouted quinoa porridge with blackcurrant compote

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Just when I was starting to think this whole NZ winter thing wasn’t so bad, it got cold. Bloody cold. This morning as I walked down the stairs to the car it was a icy 2C (35F). I had mentally prepared myself for the bitter cold memories I have of this time of year (knowing full well the 5 years spent in WA would have turned me soft!), but it’s still taken me by surprise. Our fire, which has keep us warm and toasty thus far during winter, all of a sudden doesn’t seem to be doing anything to keep the cold at bay. I find myself wrapping up in blankets and scarves, drinking multiple cups of tea and eating bowls of steaming hot food, just to try and keep warm.
Anyone who follows me on Instagram will have noticed I’ve been on a sprouting buzz of late. My windowsill is currently lined with various seeds, beans and grains on any given day. I tend to go through phases with things like this and go crazy for a few months, then forget about it for a little longer. It feels good to have the time and mental space to be sprouting again, not only making all these ingredients more nourishing, but easier to digest too.

Most things such as beans and seeds take 3-5 days of sprouting before they’re ready to eat. But quinoa only takes a day, any longer and the little sprouts (in my opinion), get a little long and ‘hairy’ feeling in your mouth. So basically, I soak 1 cup quinoa overnight in plenty of water, drain the next morning, place it into a sieve set over a bowl, top it with a glass lid and place in on the windowsill (in the light but out of direct sunlight) and let it sprout for the day before cooking the grains that evening. To cook I add one cup of water to the grains in a pan, cover with a lid, bring to the boil, reduce to a gentle simmer and cook for 15 minutes. I then set it aside with the lid on for 5 minutes, before fluffing up with a fork. Once cooked the sprouted grains will happily keep in a glass jar in the fridge for 4-5 days or can be frozen for up to 3 months.

On these cool winter mornings having a little prep already done beforehand really does make life so much more bearable. In the morning I simply pop a little cooked sprouted quinoa in a pan with a touch of milk, salt and a little ghee or coconut oil (adding a little fat to grains also makes them more digestible) and then cook until creamy. This gives me just enough time to pull some blackcurrants from the freezer, pop them into a pan with a little splash of water and cook for 2-3 minutes until just warmed through and starting too releaase their juices. I usually sweeten them once off the stove with a touch of honey, but maple syrup or brown rice syrup would do also, or no sweetener at all.

Sprouted quinoa porridge with blackcurrant compote
I love using frozen blackcurrants throughout the year in smoothies and in dishes such as this. Mostly because they are one of the few NZ-grown ‘berries’ available frozen (I use this brand) but also for their beautiful tart flavour and high Vitamin C content. If unavailable where you live, simple substitute for any other locally grown berry. This recipe can also easily be made with just regular cooked (unsoaked/unsprouted) quinoa, see this post for cooking instructions.
Per serve


1 cup of cooked sprouted quinoa (see post for details)
1 cup milk or your choice (I use rice milk usually)
Pinch fine sea salt
A little dab or ghee or virgin coconut oil

1/2 cup frozen blackcurrants
1/2-1 teaspoon sweetener, honey/maple/brown rice syrup

Place the quinoa, milk, salt and ghee/oil into a small saucepan and bring to a simmer. Add a touch of water or more milk if you think it needs it and cook until warmed through and slightly creamy.

Meanwhile, place the blackcurrants in another small saucepan, add a splash of water, cover with a lid and simmer 2-3 minutes or until just warmed through and starting to release their juices. Remove from the heat and add sweetener.

Transfer porridge to a large bowl and spoon over the compote. Serve piping hot.

 

 

 

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9 Comments

  • Reply
    That's Food Darling
    August 8, 2016 at 7:17 am

    Hi Emma!

    I really dislike red and white currants but the black ones are magical, aren't they? Make a good compote for sure! xo Lisa

  • Reply
    Abby | Lace & Lilacs
    August 8, 2016 at 5:11 pm

    Gorgeous photos <3

  • Reply
    Susan Heather
    August 8, 2016 at 7:59 pm

    I must try that it sounds great. I usually have porridge made with oats, millet and chia seeds, I always use the same brand of blackcurrants as they are Kiwi but cook them with apple instead of using a sweetener.

  • Reply
    Anna
    August 8, 2016 at 8:00 pm

    This looks delicious!
    I really want to try it.

  • Reply
    Shanai
    August 22, 2016 at 1:27 pm

    Your book just arrived in the post today…. it is really beautiful and inspiring!
    It feels like a book where I want to try every recipe

  • Reply
    Abby | Lace & Lilacs
    August 25, 2016 at 5:50 pm

    Oh, yum! <3

  • Reply
    Therese
    August 30, 2016 at 7:28 pm

    I love your pictures, they are amazing! This looks like a super nice porridge as well- my favorite food! πŸ™‚

  • Reply
    yung@foodyoo.com
    September 11, 2016 at 1:48 pm

    I like rice porridge during cold days, especially chicken porridge. I guess sweet porridge would be really nice too, but also thinking it is nice if can serve this chilled during hot days. πŸ™‚

  • Reply
    Renee Sexton
    September 11, 2016 at 8:07 pm

    YUM!!! This looks so delicious πŸ™‚ and perfect as the weather gets warmers xx http://www.reneesexton.co.nz

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